Wash potatoes then tip into large pot, cover with cold water and season with salt. Bring to the boil and cook about 10 minutes then drain. In a large bowl mix together potatoes, mushrooms, minced garlic, olive oil, vinegar, chilli flakes and salt & pepper. Next tip into a tray and roast 30 minutes. Remove from oven.

To a large frying pan add stock and cook about 5 minutes. Next add roasted potatoes with mushrooms and cream and cook 2 minutes. Garnish with chopped parsley. Enjoy!!!!!!!!!!!!!!!!

A perfect appetizer for any party. Easy and delicious goat cheese mushroom and onion bites.

Ingredients:

4 tbsp butter

2 tbsp oil

150 g mushrooms, sliced

1 onion, sliced

½ tsp thyme

1 tbsp sugar

2 tbsp balsamic vinegar

¼ tsp garlic powder

salt & pepper

180 g goat cheese

puff pastry

1 egg

Method:

Heat 1 tbsp of oil and butter over medium heat. Add mushrooms and fry about 5 minutes. Set aside.Heat remaining butter and oil and fry sliced onion about 5 minutes. Ad thyme and sugar and fry 20 minutes over low heat. Stir from time to time. Add balsamic vinegar. Mix and take from the heat. Add the mushrooms, season with salt, pepper and garlic powder. Mix well.

Preheat the oven to 200° C.

Cut the pastry into 5 cm squares. Brush with egg. Place 1 slice of cheese on each square. Top with mushroom and onion mixture. Bake for 20 minutes. Enjoy!!!!!

For dough: in a large bowl mix together flour, yeast and salt. Add eggs and mix again. In a small saucepan warm milk and melt butter then add to the flour. Mix and knead the dough. Cover and let the dough rise for about 1 hour.

To make the filling: Heat some oil in a frying pan, add onions a fry on a low heat about 10 minutes. Add mushrooms, cover the fraying pan with lid and cook for another 10 minutes. Uncover season with salt & pepper and paprika. Fry for 10 minutes. Leave to cool.

Preheat the oven to 180° C.

Take the dough out, knead it and shape into a ball. Divide the dough into 4 pieces and shape them into balls. Take the first one and roll a large circle ( about 23 cm ) and place it on a baking paper. Spread 1/3 of the mushroom filling. Repeat with 2 other balls of dough and filling. Cover with last circle of dough.

Place cup in the center of the circle. Divide the circle into quarters, then every quarter into 4 parts. You should have 16 equal parts. Take 2 parts and twist them twice around in the opposite direction. Repeat with rest. Brush the bread with egg. Bake 20 – 25 minutes. Enjoy!!!!!

In a large pot heat olive oil and fry onion, celery stalks, and carrots until soften( about 5 minutes). Add thyme and flour and mix together. Cook for 3 minutes. Add chicken stock and bring to a boil. Add chicken, mushrooms and season with salt & pepper. Reduce heat and simmer for 15 minutes. Stir in chopped parsley. Enjoy!